Cilantro is available in the early fall. It is an important
ingredient in Mexican and also Southeast Asian cuisine.
Usage and Cooking Strategies:
Cilantro leaves and stems, are full of flavor, don’t
worry about picking the leaves and chop both together
gently to avoid bruising. Add at the end of cooking
to keep the flavor and aroma fresh. Make pesto with
cilantro, nuts and a dry aged cheese, for a great topping
to grilled vegetables or chicken, or stir the pesto
into rice or grains. Add to soups, stews and chili before
serving, for added freshness.
Wash the cilantro in order to remove any remaining dirt
and dust. Store wrapped in a damp towel in a plastic
bag or container. Use within 4-5 days.
Turnip and Carrot Slaw